We all know that many restaurants are running at very thin margins. The high pressure environment can manifest in different manners. Some practices sound bad, but factually not that bad. Some sound bad, and are in fact bad.
Here is BucketHeadNation Dad’s recalling what he was told to make a well-done steak:
(the video should skip to 5 min 49 second. If not, you can just jump there on your own)
What do you think? Do you know any questionable practice and like to share?